A lovely gluten-free and vegan dessert comes together easily and beautifully from layers of Foodin Chia Good, rawnola, vegan whipped cream and berries.
7 Foodin Medjool dates, pitted
2 tbsp Foodin white chocolate Herkkuisa
50 g (about 1 dl) Foodin pecan nuts
60 g (about 1 dl) Foodin hazelnuts
50 g (about 1 dl) gluten-free rolled oats
½ tsp Foodin ground cardamom
¼ tsp Foodin fine Himalayan crystal salt
The trifle in the photos is in a 0,6 liter bowl and the ingredient measures are examples. You can use more or less ingredients according to taste and bowl size.
about 4 – 5 dl vegan whipped cream
0,5 dl Foodin white chocolate Herkkuisa
2 Foodin Chia Good Berries
about 2 dl rawnola
200 g fresh sliced strawberries
Prepare the rawnola by blending the dates, Herkkuisa, nuts, rolled oats, cardamom and salt in a food processor. You can blend until the rawnola is coarse or until it is totally smooth.
Spread the mixture on a wide freezer safe dish or plate and freeze at least 30 minutes or until the rawnola is harder. Store the leftover rawnola in the freezer.
Whip the vegan cream and Herkkuisa together.
To the bottom of the trifle bowl, spread one Foodin Chia Good and sprinkle a layer of rawnola on top. Place the sliced strawberries in the bowl and then a layer of cream. Repeat the layers until the bowl is full.
This dessert is at its best when the flavors have set in the refrigerator for about an hour. It is also best when eaten on the same day, so the strawberries stay fresh.
Tip: Test the trifle also with raspberries and currants.